Buttermilk Coleslaw with Poppy Seeds
by RecipeFiler
About this recipe
A classic American cabbage and carrot salad dressed with a tangy buttermilk and mayonnaise mixture studded with poppy seeds, typically served alongside barbecued meats or at picnics and potlucks.
Prep
15m
Cook
—
Serves
Rating
—
Ingredients
Kitchen HelpShopping list
400 g white cabbage — finely shredded
1 piece carrot — large, coarsely grated
100 ml buttermilk
3 tbsp mayonnaise
1 tbsp cider vinegar
1 tsp caster sugar
1 tsp poppy seeds
0.5 tsp salt
0.25 tsp black pepper — freshly ground
Tools
- · large serving bowl
- · small bowl
- · whisk
- · grater
Instructions
Step by step
- 1
In a large serving bowl, toss together the shredded cabbage and grated carrot.
- 2
In a small bowl, whisk the buttermilk, mayonnaise, cider vinegar, caster sugar, poppy seeds, salt and black pepper until smooth.
- 3
Pour the dressing over the cabbage mixture and toss thoroughly to coat every strand.
- 4
Cover and refrigerate for at least to allow the flavours to meld and the cabbage to soften slightly.
- 5
Toss again just before serving and adjust seasoning if needed. Serve chilled as a side dish for barbecues or sandwiches.
Per serving
serves 6AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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